Blueberry Lemon Yoghurt Muffins

Who doesn’t love a fresh baked muffin! Well, I’m not sure about everybody else but I do. These blueberry lemon and yoghurt muffins are an absolute dream. The recipe is so simple and on top of that, they are so soft, moist and yummy. They are finished off with a lemon flavoured icing drizzled on top which makes them even more delightful.

This recipe is perfect to use up any fresh blueberries you may have left over or if you have frozen blueberries laying around in the freezer.

I love to drink tea and these lemon blueberry muffins go perfectly with a lovely cuppa. You can enjoy these muffins for breakfast or as an after dinner treat. If you have children, I’m sure they will also love these muffins and they’re a great way to get some fruit into your baking. This recipe is very adaptable so you can use other berries instead of blueberries. You can use berries such as strawberries or blackberries. You could even try a mixed berry lemon muffin.

Ingredients for Blueberry Lemon and Yoghurt Muffins

For the muffins

• 395g self-raising flour
• ½ teaspoon bicarbonate soda
• ½ teaspoon salt
• 225g caster sugar
• 65g unsalted butter (softened at room temperature)
• 65ml vegetable oil
• 2 eggs (whisked)
• 2 teaspoon vanilla extract
• 1 teaspoon lemon extract or 3 tablespoon lemon juice
• 220ml natural yoghurt
• 30ml full fat milk
• 165g blueberries

For the icing

• 30g icing sugar
• 2 - 3 teaspoon lemon juice

How to Make Blueberry Lemon and Yoghurt Muffins

1. Preheat the oven to gas mark 4/350^oF/180^oC and line a muffin tin with 12 muffin cases. To a bowl, add and combine the self-raising flour, bicarbonate soda and salt. Set aside. Add the sugar and butter to a stand mixer bowl fitted with a paddle then cream them together for around 2 minutes. You can also use a handheld mixer or do this by hand.

2. Add the vegetable oil and mix until fully incorporated then mix in the whisked eggs, vanilla extract, lemon, yoghurt and milk. Add in half the dry ingredients that you set aside earlier and mix in well then add the other half of the dry ingredients and fully combine. Gently fold in the blueberries then add the prepared batter to the muffin cases ensuring they are two thirds full.

3. Bake for around 20 minutes or until a cake tester comes out clean. Once baked, leave them in the muffin tin for 15 minutes then gently remove the muffins from the tin in their cases and place on a cooling rack to completely cool. Mix together the icing sugar and the lemon juice then drizzle on top of the muffins. Enjoy.

Recipe Tips

• For this recipe, I use full fat natural yoghurt. Low fat is also fine to use.
• Whisk the 2 eggs in a small bowl before adding them.
• To get the lemon flavour you can use lemon extract or lemon juice. Sometimes I even combine the two, it just depends on how strong you want the lemon flavour to be.
• I use fresh blueberries, feel free to use frozen if you have them to hand.

Nutrition

Calories	Fat	Saturates	Carbs
271kcal	10.1g	3.5g	40.4g
Sugars	Fibre	Protein	Salt
21.0g	1.1g	4.7g	0.35g

Storage

These muffins can be store at room temperature in a airtight container for up to 5 days.

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